• 1 1/2 oz. Avuá Oak Cachaça • 1/2 oz. Clairin Vaval • 1/3 oz. Giffard Creme de Cacao • 1/4 oz. Velvet Falernum • 1 oz. The Perfect Purée Apricot Puree, thawed • 1 oz. lime juice • 1/2 oz. cinnamon bark syrup • 4 dashes Peychaud’s...
• 273 g. The Perfect Purée Cherry Puree, thawed • 228 g. sugar, divided • 9 g. cornstarch • 290 g. heavy cream • 31 g. corn syrup • 112 g. egg yolks (6-9 large egg yolks) • 106 g. milk, divided • 84 g. dark chocolate, thickly grated...
For the Donuts: • 1/4 cup The Perfect Purée Black Currant Puree, thawed • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans • 2 1/2 cups unbleached all-purpose flour • 1 1/2 tsp. baking powder • 1/4 tsp. baking soda • 3/4...
Ingredients for Coconut Ginger Bavarois: 542 g. The Perfect Purée Coconut Puree, thawed 15 g. The Perfect Purée Sweet Ginger, thawed 177 g. egg yolks 127 g. sugar 17 g. or 8 ½ gelatin sheets 542 g. cream, whipped to soft peaks, set aside 2 red bell pepper, cut into...